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Delicious Chicken Vegetable Casserole made with fresh ingredients in a one-pot dish.

Chicken and Vegetable Casserole

A hearty one-pot chicken and vegetable casserole packed with flavor, perfect for family dinners and meal prep.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Protein
  • 1.5 lbs chicken breasts, cut into 1-inch pieces
Veggies
  • 1 medium onion, diced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, chopped
  • 1 medium bell pepper, diced
  • 2 cups broccoli florets, fresh or frozen
  • 1 medium zucchini, halved and sliced
  • 1 cup mushrooms, sliced
Sauce
  • 1 cup chicken broth, low-sodium
  • 2 tablespoons lemon juice, freshly squeezed
Spices
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper, to taste
Toppings
  • 2 tablespoons olive oil, divided
  • 2 tablespoons fresh parsley, chopped for garnish

Method
 

Preparation
  1. Preheat oven to 375°F (190°C).
  2. Cut chicken into 1-inch pieces and chop vegetables evenly.
Cooking
  1. Heat 1 tablespoon olive oil in a skillet and brown chicken for 2-3 minutes per side.
  2. Remove chicken, add remaining olive oil, and sauté onions, garlic, carrots, celery, and bell pepper until softened.
  3. Add zucchini, mushrooms, and broccoli, cooking until softened.
  4. Pour in chicken broth, lemon juice, and spices, stirring to combine.
  5. Return chicken to skillet and mix well.
  6. Transfer to oven or use an oven-safe skillet and bake for 25 minutes.
  7. Remove, garnish with fresh parsley, and let sit for 5 minutes before serving.

Notes

Adjust the cooking time for your oven to ensure chicken is fully cooked. For added flavor, marinate chicken in spices and lemon juice beforehand. If you prefer a thicker sauce, let it simmer longer before baking. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave, adding a splash of broth if necessary.